Lightly salt the chicken thighs with 1 tsp. of salt. Roast in a 400 degree oven for 20 minutes per side. Remove and set aside.
Heat the fat in the Instant Pot on the saute setting. Add the onions and ginger and let cook for 3-4 minutes without stirring. They should get charred.
Add the cinnamon, coriander, star anise, cloves, peppercorns and green onions. Cook for 2-3 minutes, stirring constantly so the spices don't burn.
Add the water, roasted (or raw and skinned if you didn't roast it) chicken, fish sauce and palm sugar. Switch the Instant Pot to the pressure setting and cook on high for 20 minutes. Let the pressure release naturally for 5 minutes, then use the manual release.
Strain the broth and set the chicken aside. Add the 2 tsp. of salt to the broth. taste and add more salt to taste if necessary. Place broth back in Instant Pot to keep hot if necessary.
Cook the rice noodles according to the package. While the noodles cook, shred the chicken into bite size pieces.
Place noodles and chicken in a bowl and pour broth over. Garnish with limes, bean sprouts, herbs, jalapenos, crispy garlic, sriracha and hoisin as desired. Serve hot.
Pickled Red Onions:
Slice onions in 1/8" slices and cover with vinegar. Let sit for 30 minutes, stirring every 10 minutes to ensure onions are covered. Drain the excess vinegar off and serve.
If you don't have time to roast the chicken, you can add the raw chicken straight to the Instant Pot without roasting. However, I recommend removing the skin before doing this to avoid an excessively fatty broth.
Make sure you don't stir the onions and ginger while they are cooking for the 3-4 minutes. The char is what helps give the broth flavor.
Make sure to use whole spices, not ground spices. Ground spices will make it difficult to get a nice clear broth and may affect the flavor.
If you don't have palm sugar, brown or coconut sugar can be substituted.
To make ahead: Make the broth and shred the chicken in accordance with the above instructions. Store the broth and chicken separately in airtight container in the fridge for up to 3 days. To serve, heat the broth to boiling. While broth is heating, cook the rice noodles according to the package. Serve the boiling broth ladled over the shredded chicken and cooked rice noodles. Garnish per recipe instructions.
To freeze: The broth can be made ahead and frozen if desired. After the broth is strained, place it in an airtight container and store in the fridge for up to 3 months. Shred the chicken and place the meat in an airtight container. Can also be store for up to 3 months. To thaw, place broth and chicken in the fridge overnight. To serve, heat the broth to boiling. While broth is heating, cook the rice noodles according to the package. Serve the boiling broth ladled over the shredded chicken and cooked rice noodles. Garnish per recipe instructions.